Ingredients:

1/2 pound Fresh Mexican Jalapenos
1/2 pound Fresh Green Beans
1/2 pound Cauliflower Flowerets
1/2 pound Fresh Broccoli Flowerets
1/2 pound Baby Carrots
1 Large Yellow Onion, quartered and separated
3 teaspoons Zatarian’s Concentrated Liquid Louisiana Shrimp and Crab Boil
2 tablespoons Black Peppercorns
6 Bay Leaves
15 peeled garlic Cloves
2 quarts Distilled White Vinegar
3 tablespoons Salt

Preparation:

Place all vegetables in a gallon jar.
Add the crab boil, peppercorns, bay leaves, salt, and garlic.
Pour in the distilled white vinegar.
Tighten the lid and shake the jar several times.
Place the jar in the refrigerator and marinate for at least 1 week before using.

Ingredients:

12 pork chops
1/2 kg potatoes, cooked and cut in pieces
1 1/2 cup hemstitch, cooked and cut in pieces
1 cup white wine
3 carrots, minced
1 onion, chopped
1 clove garlic, chopped
Salt and pepper to taste

Preparation:

Season the chops with salt and pepper.
Fry the onion and garlic in vegetable oil.
Add the chops, carrots, potatoes and hemstitch.
Add wine, cover and cook on low heat for 20 minutes.
Remove from heat and serve.